In a small bowl, stir together the chili powder, cumin, and garlic powder. Dianne, so glad the crappie worked in the fish tacos. Thanks for taking time to let me know! Crispy, spicy fish tucked into a bed of crunchy, sweet, and sour red cabbage slaw, all piled high on a tortilla—just add ice cold drinks and lots of laughter for a party. In a large skillet, add the olive oil. If someone has a suggestion, I’ll appreciate it. Hi, Teresa! Generously top with slaw, desired topping and drizzle with sauce and fresh lime juice. Meanwhile, in a large bowl, whisk Greek yogurt, 15 mL (1 tbsp) olive oil, lime juice, garlic powder. Feel free to swap the cod for halibut, mah mahi, or flounder. It has a slight kick to it from the hot sauce, you can adjust more or less hot sauce depending on how much heat you like in your sauce. I tried both the fried and grilled fish and I think I dreamt about the tacos for days (and this is not even when I was pregnant). Fish was crispy and thevsauce complements the whole dish. I also found the breading stayed on the fish better than the batter did. Thanks for a great recipe. Season with salt and pepper to taste. Once hot, add the fish pieces and cook on each side for 1 minute to help the flour brown and get crispy. Her work has appeared in Bon Appetit, Eating Well, Grit, SAVEUR, and Every Day with Rachael Ray, among others. ONLY CHANGE IS I USED CRAPPIE FISH AND BLACKED THEN IN FRYING PAN BUT DID NOT BATTER. Baja-style fish tacos are usually made with a batter. Thank you! Heat it to 360°F. What a sweet comment, Cynthia. High heat oil is best for frying food. For these tacos I gently pan grilled the filets just under 5 minutes each side, which is a healthier alternative to battered fried fish tacos. Thank you for trying our recipe. 2 Prepare to fry: Line a platter with paper towels to drain the fish after you fry it. Then, just before serving, give the dressing a good shake and toss it together with all of the vegetables and herbs. In a medium bowl, add lime zest and lime juice from 1 1/2 limes, honey, oil, salt, and black pepper. (The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.). My husband made these just on Friday using fresh halibut. If you don’t want the extra crispiness from the flour, omit the flour completely. Please do not use our photos without prior written permission. In a large bowl, whisk together mayonnaise, chipotle chiles, lime juice, olive oil, apple cider vinegar, … 6 Bread the fish: While you’re waiting for the oil to come up to temperature, dip the fish in the milk, then coat it in the flour, spice, and cornmeal mixture. on Amazon. And when something is that amazing, you recreate it – of course! Dredge the cod fillets into the first bowl, then completely coat in the seasoned flour. Tee, yes, we love that sauce as well. I just loved your idea for the shortcut, Margo. I used both Cod and Tilapia being I had both on hand. Place the fish on the rack. Your comment may need to be approved before it will appear on the site. Drain catfish; discard buttermilk. Try with deep-fried fish or even poke-style tuna! Scott, thank you for visiting our online home and trying our recipe. On another medium plate, add the milk, and juice from half of the lime. Oh, I bet halibut makes incredible fish tacos! You can make almost every component at least two to three days ahead of time, then do the final bread and fry just before serving. Pull up a chair! Please review the Comment Policy. Fried white fish (cod or tilapia) served in flour tortillas and topped with homemade cabbage slaw, a chipotle Ranch sauce and topped with avocado, cheese and tomatoes. Quick & Easy Fish Tacos Recipe! The dressing consists of oil, white wine vinegar, salt, pepper, and shallots, highlighting the sometimes subtle flavors of the fennel. This recipe makes about 10 small street-style tacos. Add cooked fish to a tortilla. This Fish Taco Recipe will surely hit the spot. Make the Slaw: Combine sour cream, cilantro, lime juice and jalapeños in a food processor or blender; process until smooth. 5 Heat the oil: In a large Dutch oven, add the oil. great flavor. Great idea, Gael! Glad your inlaws loved it too! It’s easier to bread all the fish, clean up my mess, then fry it. Perfect 20-minute dinner. Stir in lettuce and cilantro. Crispy blackened fried white fish (tilapia or cod) topped with a crunchy cabbage slaw and a spicy fish taco sauce – completely ready in just 20 minutes! I love it all, and I want you to love it, too. Depending upon the size of your Dutch oven, you can probably fry 4 to 6 pieces at a time. Both are yummy. Two of my favorites are cod and walleye. Serve with the hot sauce and lime … Please read our disclosure policy. 1 1/2 cups thinly sliced red cabbage (about a 1/2 small head of cabbage), 5 radishes, cut into matchsticks (3/4 cup of matchsticks), 1/2 cup whole milk, heavy cream, or buttermilk, 10 small (5-inch) flour tortillas, street taco style. It’s a win-win. Read more about our affiliate linking policy. In a bowl, whisk together the mayonnaise, Ranch dressing, sour cream, lime juice and hot sauce (or Sriracha). When testing this recipe, I used two different brands of frozen fish that I thawed at home. We share true comfort food recipes with easy detailed recipe instructions for success. Feel free to use whichever oil you prefer. I’m only making one drink, and everyone has options. Light and refreshing, this slaw of endive, fennel, and apple adds a bright crispness your fish tacos would otherwise lack. Honestly, two to three tacos are pretty filling even for big eaters, but if you like to present your friends and family with a feast, then serve these tacos alongside any of these tasty sides. We welcome BOTH of you to our online home and hope you love the recipes you try. Prepare Chipotle Ranch sauce. Add the cabbage, radishes, onion, cilantro, and jalapeño pepper. I cannot think of any way to improve it. combine all ingredients Warm your tortillas in a wet paper towel, spread guac on the bottom, then fish, slaw, tomatoes, and top with adobo crema … Made these tonight and for the most part followed the recipe. Try sourcing from a different company next time, and you might be pleasantly surprised. Make each cut about an inch thick, and you’ll have the perfect piece every time. Fish tacos are so easy to make and totally versatile. Can you bake the fish after breading instead of frying it? Letting the breading sit on the fish for a few minutes before frying it helps the breading adhere better to the fish. The 365 brand Wild Caught Cod Fillets from Whole Foods was firm, held its shape when gently pressed, and held up to frying. That sounds lovely! Pat each fish … Or, it really is the skillet, try using a different one. Hi, Edith! These easy fish tacos with slaw tender take chunks of cod tossed in Cajun seasoning, and lay them on a bed of cabbage mixed with homemade fish taco sauce. That’s so clever. I have to admit this is one of my favorite recipes. I won’t explain my tweaks but hubby and I looked at each other and said, ‘that sucked, when are we eating it again’ (inside joke of when it’s a major thumbs up ) Do this up to two days before the party. They are mild in flavor, and the they hold up well to frying. It will take about 15 minutes for the oil to come to temp. That’s wonderful! Always such a fun dinner. Taco Tuesday never tasted so good! Cook on each side for about 2 to 3 minutes, until the coating is a deep amber brown. Mix the cayenne with 1/2 teaspoon salt in a small bowl; rub all over the fish. In a medium bowl, add lime zest and lime juice from 1 1/2 limes, honey, oil, salt, and black pepper. For the fish, thaw and slice it to size 24 hours before the party, and make the flour mixture up to a week in advance. I added esquites as a side item (skillet Mexican street corn) and we are stuffed. Learn more. My wife and I preferred the Tilapia. Thanks. Her first book is New Prairie Kitchen (Agate Publishing, 2015). Preparing fish tacos is super quick and easy. Did you know you can save this recipe and order the ingredients for. In a deep dish (so it’s easiest to coat the fish), combine the flour with paprika, cumin, chili powder, garlic, salt and pepper. Crispy Chicken Skin Tacos with Habanero Salsa, Grilled Fish Tacos with Strawberry Pineapple Salsa, Watermelon Salad with Cotija, Jicama, and Lime, Sous Vide Fish Tacos with Fall Apple Slaw, Read more about our affiliate linking policy. Mari, the only thing I can think of is the breading wasn’t on completely. The oils you recommend for frying are oils I would never use since they have been deemed to be “not so healthy” by several sources , There is no such thing as a “Canola” Breading gets your fingers messy. Please try again later. Glad you liked the fish tacos. Thawing frozen Mahi Mahi – the best way to thaw frozen fish is soak in … I noticed a pretty significant difference in the quality of the fish between the brands. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. This was a straightforward and easy to make meal that has lots of fresh flavors in it. It will be gracing our table again. For this recipe, I coat the fish in milk, bread it, then fry it. Add the cabbage, radishes, onion, cilantro, and jalapeño pepper. The cod from my regional grocer wasn’t as thick or firm; it kind of smooshed apart when I pressed on it, and it didn’t stick together well when I fried it. I love the crispiness of the fish combined with the homemade crunchy slaw and the homemade sauce just takes the tacos to a whole new level of GOOD. Some of the liquid may separate during that time, but don’t worry. In a shallow bowl, combine the flour, chipotle powder, and 1 teaspoon salt, or to taste. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Add your favorite toppings for a personalized taco and leave out whatever doesn’t sound appealing. I used Tapatio in the sauce instead of the Siracha, (will try that next time) either way very tasty. Hi, Vinnie! This EASY Fish Tacos Recipe made with homemade cabbage slaw and the best fish taco sauce will become a family favorite. For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, … The slaw complimented the fish so nicely. Set aside. I loved all of the flavors. Sprinkle the mixture over the fish. Meanwhile, warm the tortillas and cut toppings. Set it aside. Just kick off your shoes, grab yourself a drink, and let’s have a good time! There’s no pretense here. Start with a little slaw; add a piece of fish, and drizzle with the crema. Thanks! EASY Fish Tacos Recipe with Cabbage Slaw - Valentina's Corner This recipe is perfect. 3 Prepare the fish and breading: Zest the lime and put the zest on a medium plate, add the flour, cornmeal, paprika, salt, garlic powder, and cayenne pepper. And watch videos demonstrating recipe prep and cooking techniques. This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. This cut provides longer strips that fit well in the taco shell. Best fish for tacos – we love using Mahi Mahi (fresh or frozen), but also recommend flounder or fresh Atlantic cod. Working in batches, dredge fish in cornmeal mixture. As soon as we catch some halibut, I’ll try it again. . Add cooked fish, flaking it apart and coating it in the dressing. I like to cut the fish portions on the bias (a diagonal cut). For the crema, mix it all together, and store it in a covered container in the fridge for up to three days. Summer Miller is the Senior Editor for Simply Recipes based in Nebraska. In fact, I made this for my inlaws and they asked for the recipe and have also made it! Whisk together cornmeal, panko, Cajun seasoning, and 1⁄4 teaspoon of the salt in a shallow dish. My kids are going to love these! Combine remaining ingredients and season the fish on both sides, cook in oil in a skillet or bake in the oven with butter. Let everyone assemble their own tacos. . It adds just the right kick to the fish tacos. We loved the slaw and it’s so close to what I’ve had at my favorite restaurant. They are eaten out of hand, assembled at the table, and can turn any gathering of respectable people into a party full of unruly friends and riotous laughter. For the taco slaw, I prefer to chop everything up and keep the fresh ingredients in one container, then make the dressing and store it in another.